Friday, April 2, 2010

What do you look for when selecting a Rockmelon to make sure it is good inside?

Nothing is more disappointing after lugging a heavy melon home, cut it open to find its colour pale and no flavor. What a waste of money and energy and a letdown to your taste buds. The only consolation is that you are not the only one. I have received many emails stating, "Uncle, how you can tell it is a good melon?". My answer is always the same - it told me so. Most fruits and vegetables will "tell" whether they are good or not. It's just a matter of using all of your senses when buying them. It applies when you are buying either fruits or vegetables.

First, look at them. You shouldn't see any decay or shriveled spots. If necessary, touch them with your hands, unless there is a sign prohibiting them. I know it is such an old habit you have learned from your mother when she shopped at the "wet market' back home, not to give the tomato a squeeze even they are ripening red in colour. Well, to be fair to the seller, keep your sense of touch to the minimal. But buying melon is a different story all together. Yesterday I bought this beautiful cantaloupe or rockmelon as it is known in Australia, from the local fruit market. To avoid any disappointment when buying a rockmelon, first, look at the cantaloupe's colour. Choose one with a tan or yellow, not green. and has well raised netting on the skin. Also, look at the stem end. The stem end should have clean indent where the the stem fully slipped off when the melon is ripe but if it is picked too early a little remnant of the stem will be still attached to it. Hold it close to your nose. It should give a distinctive, sweet smell and yield to slight pressure at the blossom end when pressed with your thumb.

Hi BY,It can be as easy as ABC. Buy those fruits and vegetables that are in season! In Singapore, we take it for granted that we can eat all kind of fruits and vegetables all year round without thinking of the seasons.Here in Sydney, buying fruit and vegetables out of season means we use more energy to produce them,more food miles; all costs money and you are paying for it.Besides, taste better when they’re local and in season and they are considerably cheaper. I write about what is available in the different seasons in my blog soon. Cheers,Phil